Ggs Flounder Pecan Recipes

PECAN CRUSTED FLOUNDER RECIPE

Steps:

• Preheat oven to 400°F and make sure fish is defrosted if using frozen.
• In a bowl, whisk eggs until smooth in a bowl.
• Put ground nuts on a large plate.
• Dredge each piece of fish in egg and then dip in the ground nuts. Nut mixture will not stick as well as flour and this is ok. You should have some leftover nut meal after lightly coating the fish.
• Carefully place each piece in a large baking dish.
• After all fish is in dish, top with any remaining ground nuts and pat down.
• Pour melted butter or ghee over fillets.
• Put fish into preheated oven and bake 15-20 minutes or until cooked through and starting to flake.
• While cooking, prepare salad by washing spinach and lettuce and topping with desired toppings: pumpkin seeds, nuts, feta cheese, olive oil, and homemade dressing of choice.
• Serve and enjoy!

FLOUNDER FILLETS WITH CHOPPED PECANS

Steps:

• Sprinkle the flounder fillets on both sides with salt and pepper to taste.
• With a fork or a wire whisk, beat the egg with the water and soy sauce.
• Place the chopped nuts on a flat dish. Dip the fillets one at a time into the egg mixture until well coated. Remove the excess. Then dredge the fillets in the chopped nuts. Pat them firmly so they are evenly coated.
• Heat one tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When hot, add as many fillets as will fit without crowding. Saute for a total of about 2 minutes, or until lightly browned on both sides. Do not overcook. Cooking time will vary with the thickness of the fillets. Add more oil as necessary. Transfer fillets to a warm serving plate or platter. Keep warm. Cook the remaining pieces.
• When all the fillets are cooked, wipe the pan clean with paper towels. Add olive oil and butter. Cook until butter foams and starts to brown. Add lime juice and pour the mixture over the fish. Sprinkle with coriander and serve immediately.

GG'S FLOUNDER PECAN

Steps:

• Preheat broiler.
• In a 9x13 inch baking dish spread pecans and lightly spray them with oil (vegetable spray.).
• Place under the broiler for 2 minutes, stirring twice, until golden. Make sure they don't scorch.
• Lightly spray fillets with oil and arrange in a single layer over the pecans.
• Pour lemon juice over and fish and sprinkle with paprika.
• Broil 3 to 4 minutes until the thickest part of the fillet is opaque.
• Remove fillets to individual plates or a large serving platter and sprinkle with parsley.

GINGER SCENTED PECANS

Steps:

• Preheat the oven to 325 degrees. Place nuts in a single layer on two rimmed baking sheets. Toast until nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking. Meanwhile, combine sugar, salt, and ginger in a small bowl, and set aside.
• Combine honey, 2 tablespoons water, and oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer mixture to a bowl, add sugar mixture, and toss until well combined. Spread nuts in a single layer on a sheet of parchment paper to cool. These pecans may be kept in an airtight container at room temperature for 1 week.

PUMPKIN ROLL WITH GINGER AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
• Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
• In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.